What's your favorite way of making an omelette? I just picked up some eggs, fresh goat cheese, and cress. Looking for pointers!
What's your favorite way of making an omelette? I just picked up some eggs, fresh goat cheese, and cress...
Jaxon Ramirez
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Cooper Morales
Take those.
Jeremiah Reed
Thanks senpai.
Lucas Flores
No problem, mate
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Austin Ross
2 or 3 eggs. Whiskey together with black pepper, sea salt, other spices if I'm going to use them, a splash of milk or creme.
Little bit of butter or oil in pan. Hot pan, but heat turned down to medium after heated up. Pour in eggs, wiggle around to cover entire bottom. Cover top with lid, and let the inside cook a bit. Uncover, put fillings inside if I'm going to use them, recover for a bit more.
Uncover, fold over into a bifold or trifold, slide onto plate.
I know that seems like a lot, but it barely takes 3-5min from start to finish.
Tyler Howard
I was just watching that, seemed like the best place to start.
I've heard adding salt to the egg toughens it up, but I don't know if that's actually true.
Isaac Foster
>only takes 3-5 minutes to do an omelette
If it takes longer than 30 seconds, you done fucked up son. Not only that but the rest of your technique is pants on head.
Bentley Gutierrez
Why the hell would it only take 30 seconds? I'm not a pro chef in a restaurant with industrial cooking equipment. I'm an amateur home cook. 30 second omlette sounds awful anyway. The chances of it being fucked up in over/under-doneness is very high. I'd rather take a few minutes and make sure it's good.
Nathaniel Rodriguez
Simply: Fines herbs
Planned ahead: Mushroom and mornay sauce with additional gruyere grated on top.
make a mornay by:
reducing cream for 20 minutes in a saucepan diffused by a cast iron pan.
add a clove, 3 peppercorns and a bay leaf at the beginning of reduction.
After twenty minutes it should be reduced to a nice nappe stage.
Whisk in grated gruyere to taste.
saute some mushrooms
deglaze with vermouth (or dry white wine)
reserve some of the mushrooms
add the mornay sauce after vermouth has reduced to almost a dry pan.
make omelete
stuff with some grated gruyere and reserved mushrooms
fold and plate
sauce with mushroom/mornay sauce.
That mornay sauce is great on:
creamed spinach
burgers (think mushroom and swiss)
steaks, chicken, pork..
Samuel Adams
an omelette that takes 30 seconds to cook is going to require obscenely high heat, which will toughen it, or it'll be severely undercooked.